Job Opportunity - Cookery Teacher (Sub-Contractor)

Job opportunity - Cookery Teacher (Sub- contractor)

Kinder Kitchen are leaders in teaching children, young people and adults the wonders of healthy eating and cooking from scratch. The owners, Natasha and Vicki, are two mums who are passionate about food are keen to impart this passion and knowledge. Kinder Kitchen uses a ‘common sense’ approach to cooking and wants to try and instil a love of food for future generations to come. The business is currently growing and they are looking for cookery teachers to join their fast expanding team.

Job role:

To lead in delivering cooking programmes & workshops in schools, leisure centres, holiday camps and government lead healthy eating initiatives throughout the London Boroughs of Barnet, Haringey,
Enfield and Barking & Dagenham.

Cookery classes and workshops aim to teach children and adults how to prepare and cook healthy, tasty and simple dishes. Using Kinder Kitchen's simple to follow recipes and common sense approach, their sessions involve mostly practical, hands-on learning.
They cover the theory of cooking and healthy eating through general learning, quizzes and challenges with the aim of informing and helping participants to manage better health choices.

Hours of work are flexible.

If you are interested or would like any additional information please contact Natasha at tasha_walter@yahoo.com

Kinder Kitchen Kids recipe - Scrummy baked apples

I just popped to Aldi earlier. I recommend Aldi for their fruit and vegetables to everyone. They are not only competitively priced but fresh and delicious. I have only once ever bought something that was mouldy. I managed to buy 4 cooking apples (Bramley) for £1. My kids love apple crumble but tonight I wanted to bake something different for dessert.

So tonight I will be making my scrummy baked apples for my kids for their dessert. They are dead quick and easy to make and healthy too.

Scrummy baked apples

Ingredients:

2 large baking apples (Bramley or the like), skins on
1 tbsp. butter
2 tbsp. brown sugar
1 tbsp. raisins or sultanas
(double the stuffing mixture for 4 apples)

Method:

Preheat the oven to 180 C

1. Core the apples and score the skin five times from top to bottom all around the apple. Place them on a baking tray
2. Mix the butter, sugar and raisins together and stuff the mix into the centre of the cored apples
3. Sprinkle a little extra sugar over the apples and place in the oven
4. Bake for 15-20 minutes or until the apples are starting to visibly soften
5. Serve warm with vanilla ice-cream, crème fraiche or Greek yoghurt.

Top Tip:

For a festive feel or to use up any left over minced meat from Christmas, try stuffing the cored apples with minced meat instead of the butter mixture.

Please let me know your great mixes for stuffing the apples if you have any.

 

Sun, alloments & potato salad

The sun shone all weekend here in North London. Yesterday was so warm I was able to wear a T-shirt all day and actually managed to get a slight tan on the tip of my nose.

It was the perfect day to visit my new allotment patch. A friend has handed me over ownership of half their allotment and I am so excited about it. I am a complete novice when it comes to growing my own. My experience stretches to herbs (which only really need a good watering now and then) strawberries and rocket salad.

My patch sits on a slight, south facing hill and gets baked in sunshone from sun-rise to sun-set. It was a perfect day to start cultivating my patch as I felt like I was in the South of France, not North London. The earth was still soft and very manageable due to the amount of rainfall we have had over the winter months. The kids loved it too and dug themselves a couple of deep holes that they filled joyously with big, fat worms and anything else interesting they found nearby or in the earth.

Within a couple of hours I had managed to unearth 2 carrier bags full of the remnants of last season's potatoes, most still intact and edible. I was also given a couple of huge parsnips that had remained growing over the winter months. The parsnip's scent was so wonderful and fresh having come straight from the ground I was intoxicated and I just can't wait to start planting for this year's crop.

This afternoon I'll be making a quick potato salad with the smaller potatoes. I'll give them a good scrub, leaving their skins on (as that's where all the goodness lies). Below is the recipe for the salad with a simple delicious mustardy dressing. Charlotte or salad potatoes are perfect for using in the recipe too.

Potato, egg & pea salad

(4-6 servings)

Salad ingredients:

300g salad potatoes, boiled
2 eggs, hard boiled
½ mug of peas, defrosted

Dressing ingredients: 

1 tsp. English mustard
3 tbsp. olive oil
1 ½ tbsp. white wine/cider vinegar
A pinch of salt and pepper

Method:

1. Begin by boiling the potatoes (10-15 minutes) until cooked through. Allow to cool whilst you hard boil the eggs (8-10 minutes)
2. Place the peas in a bowl and allow to defrost
3. To make the dressing, place the ingredients into a mug and mix together well with a fork
4. Finally slice the eggs and place in a salad bowl with the potatoes & peas and pour the dressing over.
5. Mix well and serve.

Recipes, tips, kids food, healthy eating and more

Please don't forget to like my facebook page www.facebook.com/kinderkitchenrecipes to stay up to date with all Kinder Kitchen events, news and healthy tips throughout the day.
Ciao
Natasha Walter
Kinder Kitchen Cookery Leader

Pancakes Pancakes Pancakes

I just love pancakes and so do my children. My favourite topping still remains lemon & sugar. When I'm looking for a real treat a scoop of vanilla ice-cream with freshly made hot chocolate sauce does the trick too. As a child we used to visit France a lot and up in Brittany these are the two staple sweet pancake toppings.

At Youth Club this week we made lots of delicious pancakes. The children flipped the pancakes themselves and enjoyed all the various fillings on offer. For the savoury option we made ham and cheese pancake sandwiches. To make these, we made two pancakes then placed ham and grated cheese on top of one and laid another pancake on top of that forming a pancake sandwich. The melting cheese helps to stick the sandwich together. These went down a treat and were quickly followed by banana & chocolate spread pancakes and fresh strawberries with lemon & sugar.

Below is my fail proof pancake batter recipe. Enjoy and let me know what your favourite toppings are. I'd love to know.

Pancakes with sugar and lemon (Crepes au citron et sucre)

Ingredients:

110g plain flour
200ml milk plus 75ml tap water
Pinch of salt
1 egg
1 lemon
A little butter
Sugar to sprinkle

Method: 

1. Place the flour and salt in a bowl. Make a well in the middle of the flour and add the egg
2. In a jug add the milk and water and with a hand or electric whisk slowly add the milk to the other ingredients and mix together to form the batter
3. In a saucepan add a little butter and then a small ladle of batter. Fry for a minute or two until brown spots appear on the underside of the pancake and turn over. Repeat until fully cooked
4. Once cooled, add a little lemon juice and a sprinkling of sugar. Yum!

Top tip:

Make sure the hob temperature is not too high otherwise your pancakes may burn

 

Kids Christmas Biscuit Decorating Classes

Kids Christmas Biscuit Decorating Classes

Edible Christmas Tree Decorations

Come and join me  to decorate homemade biscuits to hang on your tree or just share with friends and family.  My classes are relaxed, fun and creative.

Classes held at Friern Barnet Library, Friern Barnet Road, N11 3DS on:

 Wednesday 11^th Dec @ 3.45-4.30pm

Wednesday 18^th Dec @ 3.45-4.30pm

£7 per child (Ages 4-8)

Please call Natasha on 07734 054 649 for more info or to book your child a place

www.kinderkitchenrecipes.blogspot.com

Happy National Apple Day - Kinder Kitchen Apple Challenge

Little did I know that it is National Apple Day whilst doing an apple challenge in one of my afterschool cookery classes this afternoon.

I love apples. They are abundant at this time of year and shops are full of different varieties, many of which I have never heard of. We tend to go for the ones we know - Cox, Braeburn, Pink Lady. But on closer inspection there are lots of different varieties, all with different flavours, colours and textures.

When I was a teenager we nearly always had Granny Smith or Golden Delicious apples at home. I hadn't eaten a Golden Delicious apple in many years until holding my apple challenges. And I must say they are a mighty good tasting apple - strong tones of honey. I liken apple tasting to wine tasting as the apples all have different notes of acidity and sweetness. 

To do this at home with your kids you will need:

A chopping board
A kitchen knife
3-6 different kinds of apples
A blindfold

1. Cut and core each apple and in turn try each one, one after another.
2. Ask your children what flavours they can taste (honey, lemon, sunshine). Get them to tell you which ones are their favourites. Also, tell them the apples different names and get them to spell them out.
3. If you have time, you could blindfold each child after the first round of tasting and get them to taste the apples again and tell you the apple's names.

It is a great game to play together and also a good way of getting children to eat seasonal healthy fruit!

http://thebotanicalbaker.wordpress.com/2013/10/21/apple-day-at-forty-hall-orchard/